Creamy Pumpkin Soup with Ginger and Coconut Milk

Dice the pumpkin into small cubes, and finely slice the onion.

Drizzle some oil into a pot and lightly brown the onion for 3-4 minutes over medium-low heat. Add the pumpkin to the pot and cook until golden.

After 3-4 minutes add the coconut milk and the water until all of the liquid covers the ingredients. Next, add your desired amount of salt, the grated ginger, and cover. Cook for 15-20 minutes over low heat.

After this time, remove from the heat, blend using a hand blender or blender and your puree is ready.

If you'd like the puree to be thicker, you can add some potato. Peel, and chop the potato before adding it to the pot with the water.

You can find other versions of a pumpkin puree in the "Soups" category in our explorer.